Lamb Ragu

Lamb Ragu
Prep Time: 20 mins Cook Time: 5 hours 30 mins Servings: 4-6
Chef: @cookingwithmaddog

Turn last night’s roast into something magic with this rich, slow-cooked ragu. Packed with flavour, easy to throw together, and gluten-free, it's the kind of comfort food we all need as the weather cools down.

This one's from @cookingwithmaddog (give him a follow if you haven’t already, he is always coming through with the hearty hits).

He used leftover roast lamb from The Butcher Shoppe (of course), and let it simmer down with wine, tomatoes, and stock until it melts into the sauce. All gluten-free, just serve with your favourite GF pasta like rigatoni and dinner is done.

From The Butcher Shoppe
Easy Carve Lamb Leg Roast
Easy Carve Lamb Leg Roast
$50.40 ea
$50.40

Ingredients

  • Leftover roast lamb, shredded or cut into bite-sized pieces (approx. 500–700g)
  • 1 large brown onion, diced
  • 2 carrots, peeled and diced
  • 3–4 garlic cloves, minced
  • 2 tbsp olive oil (for sautéing)
  • 2–3 tbsp tomato paste
  • 2 cups wine (red, white, or a mix — your choice)
  • 4–5 Roma tomatoes, chopped (or 1 x 400g can of diced tomatoes)
  • 2 bay leaves
  • Salt and freshly cracked black pepper, to taste
  • 1 litre beef stock (or enough to just cover the meat)
  • Pasta of your choice (rigatoni recommended), to serve
  • Fresh parsley or grated parmesan (optional, for garnish)
From The Butcher Shoppe
Easy Carve Lamb Leg Roast
Easy Carve Lamb Leg Roast
$50.40 ea
$50.40

Method

  1. Preheat your oven to 130°C.
  2. Start by shredding the leftover roast lamb into bite-sized pieces.
  3. In a large, ovenproof pot over medium-high heat, sauté diced onion, carrot, and garlic in olive oil until softened and fragrant.
  4. Add the lamb pieces and cook for several minutes to brown and build flavour.
  5. Stir in a few tablespoons of tomato paste and cook for another 2–3 minutes. Deglaze the pot with about 2 cups of wine, red, white, or a mix of both works well. Let it reduce slightly.
  6. Add chopped fresh Roma tomatoes (or canned if preferred), a couple of bay leaves, salt and pepper, and enough beef stock (around 1 litre) to cover the meat.
  7. Bring the mixture to a gentle boil, then cover partially with the lid and transfer the pot to the oven. Let it braise low and slow for around 5 hours, stirring occasionally, until the lamb is tender and the sauce is thick and rich.
  8. Taste and adjust seasoning if needed.
  9. Serve tossed with Rigatoni pasta.
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